Sandtarts Ii Recipes

SANDTARTS I

Steps:

• Mix sugar, butter or margarine and eggs. Add dry ingredients and mix well.
• Let dough stand for 20 minutes.
• Preheat oven to 350 degrees F (180 degrees C).
• Drop 1/2 teaspoon-full 2 inches apart on greased, floured cookie sheet. Bake 10 minutes or less, until edges tan. Sprinkle with cinnamon or sugar.

SANDTARTS

Steps:

• Cream butter and sugar until fluffy; add egg and beat well.
• In a separate bowl, combine flour, baking powder and salt. Gradually add this dry mixture to the creamed mixture.
• Cover and chill at least 6-8 hours (or overnight).
• Preheat oven to 350°F Lightly grease cookie sheets.
• Roll cookies out thin, into a large rectangle, about 1/8-inch thin.
• Using a butter knife, run columns down and then across to make squares approx 2" to 2 1/2" squared. Place on greased cookie sheets.
• Combine 1/3 cup sugar and the 1 tsp cinnamon and mix well; set aside.
• Brush tops of cookies with egg white wash. Sprinkle with cinnamon/ sugar mixture.
• Place a pecan half in the center of each square.
• Bake at 350°F for approximately 8 minutes, or until just SLIGHTLY getting golden-brown at edges.
• Cool completely; store in airtight container.

SAND TARTS

Steps:

• Stir together butter and 1 cup sugar vigorously with a wooden spoon in a large bowl until combined well, then stir in whole egg and vanilla until smooth. Add flour and stir until just incorporated.
• Transfer dough to a 24-inch-long sheet of wax paper. Using sheet as an aid, roll dough into a 12-inch-long log (2 inches wide). Chill, wrapped in wax paper, until firm, at least 4 hours.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Lightly grease 2 large baking sheets with additional butter.
• Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl.
• Cut chilled log crosswise into 1/8- to 1/4-inch-thick slices, arranging slices about 1 inch apart to fill both baking sheets (chill remainder of log wrapped in wax paper). Lightly brush sliced cookies with some egg white, then sprinkle with some of cinnamon-sugar mixture.
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Repeat with remaining dough, cooling and greasing baking sheets between batches.

SANDTARTS II

Steps:

• Cream sugar with butter. Add eggs and mix well. Sift baking soda and all-purpose flour. Add to the butter mixture.
• Shape dough into rolls, wrap in wax paper and chill at least several hours, preferable overnight.
• Slice as thinly as possible (very sharp, thin blade knife dipped in water works best). When roll starts to get soft, return to refrigerator and start on another roll.
• Decorate with colored sugar, etc. and bake in a preheated 350 degrees F (175 degrees C) oven until set but not brown, 8 - 10 minutes. Yield depends on how thin the slices are but you should get at least 3 dozen. NOTE: This is one of those family recipes that was taught to me with instructions like "add flour til it looks right" and "bake it til it's done". I have tested these measurements but I've never been good at using a timer or paying attention to how many I've made!